Fennel Dumplings

Overview

Practice makes perfect, believe in yourself and you will get better and better! Keep the warm time on your taste buds——Mother’s heart-warming kitchen

Tags

• staple food
• home cooking
• dumplings
• lunch
• students
• cooking wine
• fennel
• five spice powder
• flour
• light soy sauce
• msg
• mushrooms
• onions
• pork
• ginger
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Chop pork, fennel, onion and ginger. Blanch the mushrooms for 2 minutes, remove and chop.

   

2. 2 Heat half a tablespoon of cooking oil and sauté chopped mushrooms until fragrant. PS: If you use shiitake mushrooms as the filling, my mother does not recommend omitting this step. Sauteing can remove the moisture and increase the taste

   

3. 3 Add 5 tablespoons of cold boiled meat to the meat filling and mix well, then add soy sauce, light soy sauce, cooking wine, salt, monosodium glutamate, allspice, pepper, and sesame oil, and mix thoroughly. Add onion, ginger, mushrooms, and fennel and stir. PS: Stir all the fillings clockwise and stir in the same direction to ensure that the fillings do not leak out

   

4. 4 Stir the flour into half a bowl of water, and gradually add a small amount of water until it forms a dough. Wake up for 20 minutes. PS: The highest level of noodle mixing: face light, basin light, hand light. You can also try stirring with chopsticks at the beginning. With this goal, I believe that you will not be far from the realm of "Three Lights"!

   

5. 5 Roll the dough into long strips, cut into small pieces, and roll into circles. PS: Practice makes perfect, believe in yourself and you will do better and better

   

6. 6 The dumplings I made myself were really embarrassing. PS: There are many ways to make dumplings. The simplest crescent shape my father used to make turned out to be as beautiful as a work of art. I was really surprised. If you master one method, you can go all over the kitchen. Try it boldly!

   

7. 7 When the water is almost boiling, put the dumplings in the pot. Turn the water to a low heat and cook. "Push" the cold water for about 3-4 times. When the dumpling skins completely turn translucent, you can start the pot. PS: "Click to roll" can prevent the dumplings from being cooked. Mix vinegar and red oil chili and make dipping sauce